Toasted Hazelnut Frozen Mousse — Hazelnut Semifreddo
Italian frozen dessert, part mousse part ice cream, enriched with whipped cream, toasted hazelnuts, and crushed amaretti, sliced and served semi-frozen.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Line a 600ml loaf tin with cling film, overhang generously. Toast 80g blanched hazelnuts at 180°C for 5–7 minutes until deep golden and fragrant. Cool, then chop roughly. Crush 40g amaretti biscuits to rough crumbs. Finely grate 20g dark chocolate.
Build 1
Place 4 egg yolks in a heatproof bowl. Heat 80g caster sugar with 4 tbsp water over medium heat for 2–3 minutes until syrup reaches 118°C (soft ball stage, large glossy bubbles). Whisk yolks with electric whisk, pour hot syrup in a thin steady stream down the bowl's side.
Build 2
Whisk the mixture for 3–4 minutes over low heat or at room temperature until pale, thick, cooled, and tripled in volume. Transfer to a clean bowl to cool completely if needed.
Finish 1
In a separate bowl, whip 300ml chilled double cream to soft peaks. Fold whipped cream into yolk mixture in two additions with a spatula until fully combined and airy.
Finish 2
Fold chopped hazelnuts, crushed amaretti, and grated chocolate into the mousse with a spatula until evenly distributed. Pour into lined tin, smooth top, fold cling film over to seal. Freeze at least 6 hours until firm.
Plate
Lift semifreddo from tin using cling film overhang, unwrap carefully. Slice with a hot knife while semi-frozen, wiping blade between cuts. Arrange slices on a cold plate and serve immediately with extra toasted hazelnuts.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.